A grill pan or cast-iron skillet is a quick way to cook lamb chops. Chef Renee Erickson serves them with a sweet-savory Moroccan-inspired relish that includes pine nuts, golden raisins and lemon. She recommends eating the chops with your hands. "The bones should be picked clean," she says.
Slideshow: More Grilled Lamb Recipes
3 tablespoons extra-virgin olive oil
8 double-cut lamb chops (about 4 1/4 pounds)
Freshly ground pepper
1 English cucumber, peeled and cut into 1/4-inch dice
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup golden raisins
1/4 cup pine nuts, toasted
2 tablespoons mint leaves, torn
Flaky sea salt, such as Maldon, for serving
How to Make It
Rub 1 tablespoon of the oil all over the lamb chops and season generously with kosher salt and pepper. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium bowl, stir the cucumber with the lemon zest, lemon juice, raisins, pine nuts, mint and 1 tablespoon of the oil. Season with kosher salt and pepper.
Heat 2 large grill pans or cast-iron skillets over high heat. Divide the remaining 1 tablespoon of oil between the pans. Add the lamb and cook until nicely browned on both sides and an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare, 12 minutes. Transfer the chops to plates; let rest for 5 minutes.
Sprinkle the lamb chops with flaky sea salt, spoon the cucumber relish on top and serve.
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